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bull Clean all productsbull Always have a caution or wet floor sign after mopping or
cleaning a spill
bullHave good personal hygiene while at workbullCover all cuts bruises and burnsbullBefore cooking always put on safety clothing and equipment
bull Wearing protective clothing is always good practice
bull Three types of protecting clothing are gloves shoes and back braces
bull Gloves should always be worn to protect your hand from injury
bull Shoes should be sturdy no slip resistant shoes
bull Back braces should be used when lifting heavy items
Personal Hygiene1048710 Food handlers are well-groomed and demonstrate personal cleanliness1048710 Food handlers wear appropriate hair restraints1048710 Food handlers wash hands thoroughly with warm soapy water before beginning to cookor handle foods (Lather for at least 20 seconds rinse and use a disposable towel todry hands and turn off faucet)1048710 Food handlers never use food preparation sinks for hand washingTransporting Food1048710 Equipment used to transport food is sanitary and appropriate for the type of food beingtransported1048710 All transported food is covered and well insulated1048710 Food is maintained and delivered at appropriate temperatures (hot foods at 140degF orabove and cold food at 41degF or below)
As a minimum you must havebulla suitably stocked first-aid boxbullan appointed person to take charge of first-aid arrangementsbullinformation for all employees giving details of first-aid arrangements
bull911 bull000bull112bull999
bullAvoiding PathogensbullAny employees who work with food should not be allowed to work if they are sick with diarrhea or are throwing up Workers who have bacterial pathogens such as Shigella or Salmonella or who have symptoms of coughing and sneezing should not be allowed to work with food utensils or equipment
bullPersonal HygienebullPeople who work with food should wash their hands frequently and keep fingernails trimmed If an employee has a wound on his hand or arm he should have a bandage over the wound and should wear gloves to further prevent any contamination of the food Those working with food should remove all jewelry with the exception of plain banded rings Hair restraints should be worn by those working in kitchens or who are in any way involved in food preparation
bullTasting FoodbullIn any situation be it at work or at home when tasting food that is being prepared for others place a small portion into a separate dish and do not reuse a utensil that has been used to taste the food
Cross-Contamination
bull Cross-contamination is the movement of chemicals or microorganisms from one food item to the next
bull Store raw meats poultry and seafood in the refrigerator where they canrsquot drip their juices on fresh foods
bull Before letting ready-to-eat foods touch cutting boards knives plates or other utensils make sure they have been cleaned
bull Wearing protective clothing is always good practice
bull Three types of protecting clothing are gloves shoes and back braces
bull Gloves should always be worn to protect your hand from injury
bull Shoes should be sturdy no slip resistant shoes
bull Back braces should be used when lifting heavy items
Personal Hygiene1048710 Food handlers are well-groomed and demonstrate personal cleanliness1048710 Food handlers wear appropriate hair restraints1048710 Food handlers wash hands thoroughly with warm soapy water before beginning to cookor handle foods (Lather for at least 20 seconds rinse and use a disposable towel todry hands and turn off faucet)1048710 Food handlers never use food preparation sinks for hand washingTransporting Food1048710 Equipment used to transport food is sanitary and appropriate for the type of food beingtransported1048710 All transported food is covered and well insulated1048710 Food is maintained and delivered at appropriate temperatures (hot foods at 140degF orabove and cold food at 41degF or below)
As a minimum you must havebulla suitably stocked first-aid boxbullan appointed person to take charge of first-aid arrangementsbullinformation for all employees giving details of first-aid arrangements
bull911 bull000bull112bull999
bullAvoiding PathogensbullAny employees who work with food should not be allowed to work if they are sick with diarrhea or are throwing up Workers who have bacterial pathogens such as Shigella or Salmonella or who have symptoms of coughing and sneezing should not be allowed to work with food utensils or equipment
bullPersonal HygienebullPeople who work with food should wash their hands frequently and keep fingernails trimmed If an employee has a wound on his hand or arm he should have a bandage over the wound and should wear gloves to further prevent any contamination of the food Those working with food should remove all jewelry with the exception of plain banded rings Hair restraints should be worn by those working in kitchens or who are in any way involved in food preparation
bullTasting FoodbullIn any situation be it at work or at home when tasting food that is being prepared for others place a small portion into a separate dish and do not reuse a utensil that has been used to taste the food
Cross-Contamination
bull Cross-contamination is the movement of chemicals or microorganisms from one food item to the next
bull Store raw meats poultry and seafood in the refrigerator where they canrsquot drip their juices on fresh foods
bull Before letting ready-to-eat foods touch cutting boards knives plates or other utensils make sure they have been cleaned
Personal Hygiene1048710 Food handlers are well-groomed and demonstrate personal cleanliness1048710 Food handlers wear appropriate hair restraints1048710 Food handlers wash hands thoroughly with warm soapy water before beginning to cookor handle foods (Lather for at least 20 seconds rinse and use a disposable towel todry hands and turn off faucet)1048710 Food handlers never use food preparation sinks for hand washingTransporting Food1048710 Equipment used to transport food is sanitary and appropriate for the type of food beingtransported1048710 All transported food is covered and well insulated1048710 Food is maintained and delivered at appropriate temperatures (hot foods at 140degF orabove and cold food at 41degF or below)
As a minimum you must havebulla suitably stocked first-aid boxbullan appointed person to take charge of first-aid arrangementsbullinformation for all employees giving details of first-aid arrangements
bull911 bull000bull112bull999
bullAvoiding PathogensbullAny employees who work with food should not be allowed to work if they are sick with diarrhea or are throwing up Workers who have bacterial pathogens such as Shigella or Salmonella or who have symptoms of coughing and sneezing should not be allowed to work with food utensils or equipment
bullPersonal HygienebullPeople who work with food should wash their hands frequently and keep fingernails trimmed If an employee has a wound on his hand or arm he should have a bandage over the wound and should wear gloves to further prevent any contamination of the food Those working with food should remove all jewelry with the exception of plain banded rings Hair restraints should be worn by those working in kitchens or who are in any way involved in food preparation
bullTasting FoodbullIn any situation be it at work or at home when tasting food that is being prepared for others place a small portion into a separate dish and do not reuse a utensil that has been used to taste the food
Cross-Contamination
bull Cross-contamination is the movement of chemicals or microorganisms from one food item to the next
bull Store raw meats poultry and seafood in the refrigerator where they canrsquot drip their juices on fresh foods
bull Before letting ready-to-eat foods touch cutting boards knives plates or other utensils make sure they have been cleaned
As a minimum you must havebulla suitably stocked first-aid boxbullan appointed person to take charge of first-aid arrangementsbullinformation for all employees giving details of first-aid arrangements
bull911 bull000bull112bull999
bullAvoiding PathogensbullAny employees who work with food should not be allowed to work if they are sick with diarrhea or are throwing up Workers who have bacterial pathogens such as Shigella or Salmonella or who have symptoms of coughing and sneezing should not be allowed to work with food utensils or equipment
bullPersonal HygienebullPeople who work with food should wash their hands frequently and keep fingernails trimmed If an employee has a wound on his hand or arm he should have a bandage over the wound and should wear gloves to further prevent any contamination of the food Those working with food should remove all jewelry with the exception of plain banded rings Hair restraints should be worn by those working in kitchens or who are in any way involved in food preparation
bullTasting FoodbullIn any situation be it at work or at home when tasting food that is being prepared for others place a small portion into a separate dish and do not reuse a utensil that has been used to taste the food
Cross-Contamination
bull Cross-contamination is the movement of chemicals or microorganisms from one food item to the next
bull Store raw meats poultry and seafood in the refrigerator where they canrsquot drip their juices on fresh foods
bull Before letting ready-to-eat foods touch cutting boards knives plates or other utensils make sure they have been cleaned
bullAvoiding PathogensbullAny employees who work with food should not be allowed to work if they are sick with diarrhea or are throwing up Workers who have bacterial pathogens such as Shigella or Salmonella or who have symptoms of coughing and sneezing should not be allowed to work with food utensils or equipment
bullPersonal HygienebullPeople who work with food should wash their hands frequently and keep fingernails trimmed If an employee has a wound on his hand or arm he should have a bandage over the wound and should wear gloves to further prevent any contamination of the food Those working with food should remove all jewelry with the exception of plain banded rings Hair restraints should be worn by those working in kitchens or who are in any way involved in food preparation
bullTasting FoodbullIn any situation be it at work or at home when tasting food that is being prepared for others place a small portion into a separate dish and do not reuse a utensil that has been used to taste the food
Cross-Contamination
bull Cross-contamination is the movement of chemicals or microorganisms from one food item to the next
bull Store raw meats poultry and seafood in the refrigerator where they canrsquot drip their juices on fresh foods
bull Before letting ready-to-eat foods touch cutting boards knives plates or other utensils make sure they have been cleaned
Cross-Contamination
bull Cross-contamination is the movement of chemicals or microorganisms from one food item to the next
bull Store raw meats poultry and seafood in the refrigerator where they canrsquot drip their juices on fresh foods
bull Before letting ready-to-eat foods touch cutting boards knives plates or other utensils make sure they have been cleaned
